Cilantro-Lime Chicken with Avocado Salsa= Happy Tongue

Another Pinterest hit!!! Tonight we had cilantro-lime chicken with avocado salsa. It was so freakin’ GOOD! We are big fans of avocado and lemon so this was right up our alley. I would suggest this to anyone and everyone. Besides it being super tasty delicious, I hit it big nutrionally! The salsa for this dish has tomatoes, which are abundant with nutrients; onion, which are rich in vitamins; and cilantro, which is rich in vitamins, oils, and minerals. Score! For several months we were sharing an avocado every night with dinner. Steven and I like ours topped with lemon juice and sea salt…so good.  It feels really good to like something that is so good for you! According to the California Avocado Commission each avocado provides nearly 20 essential nutrients including fiber, potassium, Vitamin E, B-vitamins and folic acid. Also, avocados were known as “fertility fruit” or “the fruit of kings” to the Aztecs because it was thought to increase a man’s ability to father children. In fact, according to www.justmommies.com , “avocados are largely used to treat infertility in men (because) it helps increase sperm mobility and keeps sperm from grouping together as they make their journey to the egg.”  Avocados aren’t only beneficial for men’s fertility. They are also packed full of folic acid, which women want plenty of to aid in the prevention of birth defects. Avocados are also a source of monounsaturated fat, which is a good fat for our bodies. So load up on the guac, y’all! It’s good for ya!

Cilantro-Lime Chicken and Avocado Salsa

Here’s what you need:

Chicken Marinade:

4 boneless skinless chicken breasts (I only used two and I cut them into smaller pieces so that it would cook quicker.)
2 tbsp finely chopped fresh cilantro
2 ½ tbsp fresh lime juice
1 ½ tbsp olive oil
½ tsp salt
Cooking spray or additional olive oil for the pan

Salsa:

1 cup chopped plum tomato (2 should do)
2 tbsp finely chopped white onion
2 tsp fresh lime juice
¼ tsp salt
1/8 tsp black pepper
1 avocado, peeled and chopped
Additional fresh lime juice for avocado

Here’s what you do:

First you will make a marinade for the chicken. Mix together all of the ingredients for the marinade (minus the cooking spray or additional olive oil) and add the chicken. This is a pretty strong marinade so only leave the chicken in for 3-5 minutes.

While the chicken is sitting in the marinade prepare the salsa by mixing all of those ingredients together. The avocado will go in last. Avocado has a tendency to get brown and yucky looking pretty quickly once it is peeled so I thoroughly coated mine in additional lime juice prior to gently mixing it into the salsa mixture. I refrigerated mine until it was ready to use. Oh, I also added a little bit of cilantro that was leftover from the marinade. I had chopped too much and didn't want to be wasteful.

The recipe (which looks to be originally from www.cookinglight.com) says to cook the chicken on a grill pan. Well, we don’t have one anymore as ours got all wonky from being used in the oven a few too many times so I just used a large pan and sautéed it. I would think that grilling it on a George Foreman grill would be good, too. Anyway, you want to cook the chicken until it is cooked (165 degrees).

Serve the salsa on top of your chicken and enjoy! We also had frozen corn which I mixed with leftover steamed white rice from our Chinese food from the other night. I topped my mixture with some of the salsa and it was yummy! Let me know what you think if you try it!